|By Sean Lougheed on Thursday, June 10, 1999 - 11:47 am: Edit|
I have been having problems with creatind different pate de fruits. The lemon, raspberry and cherry turn out just fine. The kiwi and pear turn much too thick before a suitable temperature is reached. I am cooking to 109 degrees celcius. The pear started to burn before it reached 105 ! Any Ideas?